No-Bake Chocolate Coconut Tart with Toasted Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luscious no-bake tart combining rich chocolate, creamy coconut, and crunchy toasted almonds for a decadent yet simple dessert. This american-inspired desserts ready in about 30 minutes layers graham cracker crumbs, unsweetened shredded coconut, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 8 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/2 cup unsweetened shredded coconut. Melt 6 tbsp unsalted butter in a small saucepan over low heat, then pour over the dry ingredients and stir until evenly coated.
  2. Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan. Chill in the refrigerator for 30 minutes to set while preparing the filling.
  3. Step 3: In a small saucepan, gently heat 1 cup full-fat canned coconut milk until just simmering, about 3-4 minutes. Remove from heat and add 10 oz semisweet chocolate chips, stirring until the chocolate is fully melted and the mixture is smooth.
  4. Step 4: Stir in 2 tbsp maple syrup and 1 tsp vanilla extract into the chocolate mixture until fully combined.
  5. Step 5: Pour the chocolate coconut filling into the chilled crust, smoothing the top with a spatula. Refrigerate the tart for at least 4 hours or until firm.
  6. Step 6: Just before serving, sprinkle 1/3 cup toasted sliced almonds evenly over the tart for a crunchy finish.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Chocolate Coconut Tart with Toasted Almonds take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Chocolate Coconut Tart with Toasted Almonds?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Chocolate Coconut Tart with Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Chocolate Coconut Tart with Toasted Almonds for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Chocolate Coconut Tart with Toasted Almonds?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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